Preparation
1. In a large pot, over medium high heat, sauté the onion and carrot in 1 tablespoon canola oil and a small amount of salt and pepper, for about 5 minutes. Add the potato and sauté another 5 minutes.
2. Add the curry powder and ginger and sauté for 1 minute until fragrant. Add the coconut milk, agave and chicken and stir to combine. Turn heat to medium, cover and let cook for 15 minutes, stirring occasionally. May also be slow cooked longer.
3. Serve with fresh cilantro and roasted macadamia nuts over the top.